Description
A delicious casserole featuring spinach, artichokes, and sun-dried tomatoes, baked with a creamy egg and cheese mixture.
Ingredients
Scale
- 4 cups packed fresh spinach leaves
- 1 tablespoon olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 14-ounce can artichoke hearts, drained and chopped
- 7-ounce jar sun-dried tomatoes, drained and chopped
- 18 large eggs
- 1½ cups cottage cheese
- ½ cup milk
- ½ cup crumbled feta cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley, basil, or chives (for garnish)
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan with nonstick spray and set aside.
- Heat olive oil in a large skillet over medium-high heat. Sauté minced shallot for 2 minutes.
- Add spinach and garlic; cook until spinach wilts, about 3 minutes. Remove from heat and stir in artichoke hearts and sun-dried tomatoes. Season with salt and black pepper.
- Transfer vegetable mixture evenly into prepared baking dish.
- In a large bowl, whisk together eggs, cottage cheese, and milk. Season with salt and black pepper to taste.
- Pour egg mixture over the vegetables in the baking dish. Gently stir to combine. Sprinkle feta cheese evenly on top.
- Bake for 30 to 40 minutes, until eggs are set and edges turn lightly golden.
- Let cool for 5 minutes, then garnish with fresh herbs. Cut into squares and serve warm.
Notes
- Adjust the seasoning according to your taste.
- Can substitute feta with goat cheese for a different flavor.
- This dish can be made ahead of time and baked when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch, Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 230
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 240mg